|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed employee on unit did not possess a food manager certification. At least one certified food manager should be on unit at all times unit is in operation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Observed multiple priority items out of compliance including date marking and handwashing. - 1 - Compliance will be determined at time of verification. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed employees washing hands in a bucket of soapy water. This was due to the fact that unit did not have running water. CDI - Portable sink was brought in for temporary handwashing. Water must be fixed immediately. - 2 -
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed no hot water at handwashing or 3 compartment sinks. Upon investigation, water line was frozen. Thaw line to allow for hot water.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed bucket sitting in handwashing sink basin. Large trash can blocking access. CDI - EHS moved containers. - 1 - REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork, chicken, and beef held in RIC without dates marked. PIC stated the meat products are cooked and then frozen in walk in freezer, and then pulled out for service. EHS discussed proper date marking to reflect cook/freeze/and thaw dates. CDI - All items were date marked. - 0 -
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door of unit open at beginning of inspection. Opening was not screened. CDI - Door was closed during inspection. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf
Observed no running water in unit. Upon investigation, water line of unit was frozen. Thaw water line to provide water under pressure. - 0.5 -
VR will be conducted to verify water under pressure. |